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موضوعات مرتبط
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Natural Flavours, Fragrances, and Perfumes: Chemistry, Production and Sensory Approach
Thomas
ISBN: 978-3-527-34708-7
Hardcover
600 pages
May 2020
Title in editorial stage
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  • Table of Contents
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This book presents novel ideas in the processes involved in producing plant derived functional products from characteristic flavors arising as of complex interactions between hundreds of molecules to the physiological variables affecting flavor perception, highlighting the production and analysis techniques. Some chapters focus on the biosynthesis and metabolic pathways for the development of functional products of natural origin from plants. Additional chapters focus on the advances in flavor science and technology in the field of effective delivery of flavor materials, challenges in their retention and release.
عناوین مرتبط
Flavor, Perfume & Cosmetic Science